JPH05192065A - Coating dough for bread and mix - Google Patents

Abstract

PURPOSE:To obtain pure-white or clearly colored coating dough mix for bread by using starch flour instead of wheat flour, blending the starch flour with necessary subsidiary materials and a specific amount of a thickening agent and a modified starch alone or their mixture. CONSTITUTION:Starch flour (e.g. wheat starch) is used as a main component instead of wheat flour which has been used as a main component. The starch is mixed with subsidiary materials such as a saccharide (e.g. sugar), fats and oils (e.g. butter), spice (e.g. melon flavor), an expanding agent (e.g. baking powder), salt and a coloring matter. The blend is further mixed with 0.5-10wt.% based on the starch of a thickening agent (e.g. gum arabic) and a modified starch (e.g. pregelatinized starch) alone or their mixture to produce coating dough mix for bread. Then the mix is kneaded with a proper amount of water while stirring to produce pure-white or clearly colored coated dough for bread.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread dough and a mix for the purpose of improving the whiteness or vividness of the bread dough.

[0002]

2. Description of the Related Art Conventionally, a general method for producing melon bread or the like is to coat confectionery bread dough into an inner dough, and the outside of the dough is covered with soft flour, sugar, butter, flavors, pigments and expanding agents as raw materials. It was covered with dough, molded, fired and baked. In addition to the above, a dough containing a skim milk powder, an emulsifier and a foaming agent containing sucrose fatty acid ester as a main component has been proposed (Japanese Patent Publication No. 61-43970).

[0003]

The above-mentioned conventional coated dough for bread, which is mainly composed of wheat flour, is unlikely to be a pure white product, and when a pigment is added, a product with a vivid color is desired. It was difficult.

[0004]

Therefore, according to the present invention, as the main ingredient of the bread dough, starch is used in place of wheat flour, and a thickener or a modified starch is used alone or in a mixture. The above-mentioned conventional problems have been solved.

That is, according to the present invention, necessary auxiliary materials are added to the starch, and the thickener and the modified starch are used alone or in a mixture of 0.5% to 10% (% by weight, hereinafter the same) of the starch. ) A mixed dough mix for bread characterized by being blended. Still another invention is a bread-coated dough characterized by comprising a starch as a main component, a sub-material and water as a raw material, and containing a thickener and a modified starch alone or in a mixture. .. The starches are wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch and the like. Among the above-mentioned starches, wheat starch and corn starch are particularly preferable in terms of texture.

The above-mentioned auxiliary materials are, for example, sugars, oils and fats, fragrances and swelling agents, and a pigment is added if necessary.

As the saccharide in the above, sugar, granulated sugar and other conventionally used saccharides can be used.

Next, as fats and oils, butter, margarine, shortening and the like can be used, and any of those conventionally used can be used.

Further, as the flavoring agent, pigment, expanding agent, etc., any of those used for the bread dough can be used.

Next, the following can be used as the thickener.

Examples of natural polysaccharides include guar gum, xanthan gum, locust bean gum, traant gum, gum arabic, karaya gum, carob bean gum, carrageenan, gellan gum, alginic acid, pectin, quinan, chitosan and pullulan.

CMC, CMC-Ca, CMC-Na, MC, alginic acid-Na, alginic acid-PG ester as synthetic polysaccharides.

Others: casein, casein-Na, dextrin.

Further, the modified starches are pregelatinized starch, oxidized starch, esterified starch, etherified starch and crosslinked starch.

The amount of the thickener and the compounded starch alone or as a mixture is 0.5% to 10% with respect to the starch.
If the addition amount is less than 0.5%, the dough will not be collected and the workability will be poor. On the other hand, if the amount added exceeds 10%, the dough becomes too hard and the extensibility is poor, resulting in poor workability. Therefore, the addition amount of 0.5% to 10% is in a usable range, but is preferably 0.6% to 9%.

The above dough can be used as a melon bread coated dough, a bread-coated dough having a lemon flavor, an apple flavor or the like by appropriately adding a pigment and a flavor.

[0017]

[Example 1] 0.5 part of xanthan gum, 5 parts of pregelatinized wheat starch, 50 parts of granulated sugar, 20 parts of shortening, 2 parts of baking powder, 0.5 part of salt with respect to 100 parts of wheat starch (the same applies hereafter by weight) And melon flavor 0.1
The parts were uniformly mixed to obtain a coated dough mix for bread.

[0018]

Example 2 To the mix obtained in Example 1, 35 parts of water was added and mixed by stirring to obtain a coated dough for bread.

[0019]

[Test Example] Next, Examples 3 and 4 and Comparative Examples 1, 2 and 3 will be described.

The raw material ratios of the examples and comparative examples are shown in Table 1.

[0021]

[Table 1]

According to the above-mentioned raw material ratio, a coated dough was produced in a usual manner, 30 g of the same was taken out, coated on 40 g of the inner dough produced in a usual manner, fired after taking a proof, The results shown in Table 2 were obtained.

[0023]

[Table 2]

[0024]

EFFECTS OF THE INVENTION According to the present invention, starch is used in place of wheat flour which has been conventionally used as a main raw material, and a thickener and a modified starch are contained alone or in a mixture.
It has the effect of obtaining a pure white or coated fabric with a vivid color.

However, the poor cohesion of the dough due to the use of starches is sufficiently covered by the use of appropriate amounts of the thickener and the modified starches, and it is possible to obtain a bread-coated dough of a quality not inferior to the conventional one.

Further, if the mixture is hermetically packaged and the dough is frozen and stored, there is an effect that a required amount can be supplied to a required place at a required time.

Further, since it is possible to obtain a pure white coated cloth, it is possible to obtain a coated cloth having a necessary bright color by adding a dye, and it is expected that the quality of the product and the use thereof are expanded.

Claims (2)

[Claims] 1. The starch is blended with necessary auxiliary materials, and a thickener and a modified starch alone or in a mixture is blended in an amount of 0.5% to 10% (% by weight) of the starch. Covered dough mix for bread. 2. A coated dough for bread, which comprises starch as a main component, and a mixture containing a thickener and a modified starch, either alone or as a mixture, in a mixture containing an auxiliary material and water as a raw material.